Greek Chicken Bowl
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
23 mins
-
Total Time
28 mins
-
Servings
4 servings
-
Calories
830 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mediterranean, Greek, American
Greek Chicken Bowl
Description
Greek Chicken Bowl presents boneless, skinless chicken breasts marinated in a blend of olive oil, lemon juice and zest, garlic, honey, oregano, basil, and seasoning. After marinating, the chicken is grilled until cooked through and juicy. Quinoa is cooked separately to a tender consistency, serving as the grain base. Fresh diced cucumbers, tomatoes, red onions, and pitted kalamata olives are added for texture and freshness, topped with crumbled feta cheese.
The dressing doubles as a marinade for the chicken and a finishing drizzle, providing a harmonious balance of sweet, tangy, and herbaceous notes. The grilled chicken’s slight char adds a smoky contrast to the bright flavors. Combined with quinoa’s nuttiness and crisp vegetables, this bowl offers a satisfying mix of textures and tastes.
Ideal as a wholesome lunch or dinner, this bowl can be served chilled or at room temperature. It's suitable for meal prepping when the dressing is kept separate until serving to maintain freshness. The ingredients and method allow some substitution flexibility, such as using different oils or sweeteners, or swapping chicken breast for thighs. Leftovers store well refrigerated for several days.
Ingredients
Dressing/Marinade
- ¼ cup olive oil or avocado oil
- 2 lemon juiced, plural
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic minced, clove
- 2 teaspoons oregano dried
- 1 teaspoon basil dried
- kosher salt to taste
- black pepper to taste, kosher
Quinoa Bowls
- 1 ½ cups quinoa uncooked
- 4 chicken breast boneless, skinless
- 1 English cucumber diced
- 4 Roma tomato chopped
- 1 red onion medium, diced
- 1 cup feta cheese crumbled
- 1 Cup kalamata olives pitted
Instructions
- Add the 1 ½ cups quinoa to a small saucepan together with 2 cups of water and a generous pinch of salt. Place over medium heat and allow it to simmer for about 12-15 minutes or until the quinoa is tender. Once the quinoa is done cooking, drain if needed, then set aside and allow it to cool.
- To a small jar, add all dressing/marinade ingredients ( ¼ cup olive oil, 2 lemons (juiced) 1 tablespoon honey, ½ tablespoon lemon zest, 1 garlic clove - minced, 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and Kosher pepper) and stir vigorously to emulsify.
- Pour about 1/3 of the marinade over the 4 chicken breasts and toss to completely coat. Reserve the remaining marinade to use as dressing, making sure it doesn't touch the raw meat.
- Heat a grill pan or an outside grill over medium-high heat. Add the chicken and grill for 6-8 min per side, or until cooked through and internal temperature reads 165F.
- Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped veggies (1 English cucumber- chopped, 4 Roma tomatoes, diced, and 1 red onion, diced).
- Add the 1 cup feta cheese into the bowls separately and 1 Cup kalamata olives over the chicken bowls and drizzle with the remaining untouched dressing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Maple syrup can be used instead of honey in the marinade for a different sweetness profile.
- Use various neutral oils like avocado or grapeseed oil interchangeably in the dressing.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Do not overcook chicken to avoid toughness; grill times vary based on thickness.
- Chicken thighs can substitute breasts if preferred, adjusting cooking time accordingly.
- For a vegetarian version, omit chicken and increase vegetables in the bowl.
- When meal prepping, keep dressing separate until serving to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Calories | 830kcal | 42% |
| Carbohydrates | 62g | 21% |
| Protein | 65g | 130% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 178mg | 59% |
| Sodium | 1227mg | 51% |
| Potassium | 1632mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 45mg | 50% |
| Calcium | 306mg | 31% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
